Executive Chef at Leventis Foundation (Nig) Limited

Job Description

•     Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of Customers
•     Improvement on quality of existing product lines, such as taste, flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
•     Check the quality of raw, cooked food products and presentation to ensure that standards are met
•     Prepare and cook foods of all types, either on a regular basis or for special guests or functions
•     Supervise and coordinate activities of cooks and workers engaged in food preparation.
•     Analyze recipes to assign prices to menu items, based on food, beverages and overhead costs.
•     Keep up to date with latest trends in the food service industry and work with the team to introduce new ideas regularly.
•     Ensure that the food expenditure is kept within budget in consultation with the Food and Beverages Manager.
•     Check the completeness of all suppliers’ deliveries

Qualifications and Key Competencies

•     BSc. HND or OND in Hotel Management, Food Technology or related course in a recognized tertiary institution.
•     5 to 10 years continuous work experience in International Hotel (3- 5 Stars Hotel).
•     Candidates should have meticulous attention to detail
•     Must have experience in both African and Continental dishes
•     Have good verbal and written communication skills to explain ideas to other scientists, factory supervisors and operatives
•     Candidate must be hands on and flare in product development.
•     Knowledge of a range of sciences and their applications to food
•     Thoroughness, particularly with regard to health, safety and hygiene